Slow-Roasted Olives with Fennel and Orange

• 1 lb. large green olives, with pits
• 1 orange, unpeeled, sliced into 1/8-inch circles
• 1/2 -cup whole almonds, with skin
• 1 fennel bulb, quartered
• 2 bay leaves
• 1 handful fresh thyme sprigs
• 1 red chile pepper, halved lengthwise
• 1/4 -cup red wine vinegar
• 1 cup extra-virgin olive oil

1. Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands.
2. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
3. Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.

green olives, orange, whole almonds, fennel bulb, bay leaves, thyme, red chile pepper, red wine vinegar, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/slow-roasted-olives-with-fennel-and-orange-recipe.html (may not work)